In a blender, combine the 2 cups spinach, cilantro, garlic and chili pepper.

Blend until smooth.

Set aside.

In a medium sized skillet over medium heat, heat the oil.

Add the rice and cook, stirring constantly, until lightly golden, about 5 minutes.

Add the vegetable mix, water, salt and corn and bring to a boil.

Cook for 5 minutes.

Lower the heat and simmer, covered, until the liquid is absorbed, about 15 minutes.

Add the 1 cup cut up spinach before serving.

*This recipe brought to you by Penzey's Spices.*